Our Recipes Healthy Recipes - Page 14

SPAGHETTI WITH TURKEY Serves four INGREDIENTS 2 tsp olive oil 1 onion, chopped 1 garlic clove, crushed 1/2 tsp allspice, freshly ground 500g turkey breast mince 400g canned chopped tomatoes 1 tsp balsamic vinegar 2 tbsp parsley, chopped 400g wholewheat spaghetti Salt & freshly-ground black pepper A few shavings of parmesan, to serve METHOD 1. Heat the olive oil in a wide saucepan or sauté pan. Add the chopped onion and cook over a medium-low heat, stirring occasionally, for about 10 minutes or until the onion is translucent. Add the garlic and allspice and continue cooking for another 10 minutes or until the onions are soft, golden and floppy. 2. Add the turkey breast mince to the pan and raise the heat to moderately high. Cook, stirring constantly, for 3-5 minutes or until the turkey is crumbly and has turned white. 3. Pour in the canned tomatoes and balsamic vinegar and stir to combine. Bring to a boil, then lower the heat and simmer for 15 minutes until the sauce is thick and rich. 4. Meanwhile, bring a large pot of salted water to the boil. Cook the spaghetti according to the packet instructions or until al dente. Drain and keep warm. 5. Add the chopped parsley to the turkey mixture and stir to combine. Taste and adjust the seasoning as desired. Toss the sauce and spaghetti together in a large bowl then transfer to serving plates. Garnish with Parmesan cheese and freshly ground black pepper and serve hot immediately. GRILLED MUSHROOM TOPPED WITH MARINATED VEGETABLES Serves four INGREDIENTS 4 large flat mushrooms 2 peppers 2 red onions 1 small cauliflower 200g fine beans 1 carrot 1 leek 1 stick of celery Pinch of tarragon 3 tbsp Dijon mustard 50ml white wine vinegar 80ml olive oil Salt & pepper 1 tbsp white peppercorns 1 tub natural yoghurt METHOD 1. Wash the peppers, onions, beans, carrot, leek and celery and peel where necessary. Cut them into strips 3cm long and 1cm thick. Cut the cauliflower into small florets. 2. Heat up some olive oil in a pan and fry them all lightly. 3. Allow the peppers to brown then remove from heat and mix in the mustard. 4. Stir in white wine vinegar and olive oil. Sprinkle in the peppercorns and tarragon. Mix well, then transfer to a dish. 5. Allow to marinate overnight in the refrigerator. 6. Peel the outside skin from the mushrooms and remove the stalks. 7. Lay the mushrooms on a baking sheet with their black fleshy sides up. Brush with olive oil, season with salt and pepper then grill. Cook well. Turn once then arrange on plates and keep warm. Heat up the marinated vegetables in a small saucepan then spoon onto the mushrooms piling quite high. 8. Mix some of the marinade into the yoghurt and spoon around the mushrooms and serve with pitta breads.